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What We’re Reading

The New Yorker: For now, the L.A. chef Roy Choi (above), who made tacos stuffed with Korean BBQ famous, has publicly renounced meat. — Julia Moskin

The Atlantic: El Bulli? Noma? The chef Sara Jenkins suggests that many chefs are deriving the wrong lessons from these groundbreaking restaurants. Instead of looking to Spain and Denmark, she says, they should be examining their own traditions. — Eric Asimov

The Guardian: Oliver Thring creates a fast-food meal from powder, and ends up feeling confused and revolted. — Jeff Gordinier

Reuters: In Washington last week, a summit on a growing threat to agriculture: tall, tough weeds, herbicide-resistant, that have now spread to 12 million acres. — Julia Moskin

The New York Post: A Chinese restaurant on the Upper East Side pays dearly for its motorized delivery bikes: The State Liquor Authority rejects its bid for a beer-and-wine license after neighbors complained that the cyclists were a menace to pedestrians. — Patrick Farrell

Jancis Robinson: The British wine writer finds rosés to love from all over. — Eric Asimov

The Atlantic: One American chef questions her generation’s passion for innovation. — Julia Moskin

Leites Culinaria: A primer (or reminder) on the best ways to melt chocolate. — Eric Asimov

The New York Post: The way to a man’s heart may be through the mouth as much as the stomach: A French study shows that waitresses who wore red lipstick received more tips from men than servers who wore other shades, or none at all. — Patrick Farrell